变温条件下大黄鱼品质变化动力学模型的建立与评价
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摘要
为了构建变温条件下大黄鱼品质变化动力学模型,以预测大黄鱼经实际冷链物流后的准确货架期,研究0、5、10℃和20℃恒温条件下大黄鱼挥发性盐基氮(total volatile basic nitrogen,TVB-N)生成量随时间的变化,并找出温度对TVB-N生成速率的影响,由此构建变温条件下基于TVB-N的大黄鱼品质变化动力学模型,并模拟冷链过程验证模型的准确性。结果发现,决定系数为0.984,偏差因子为0.968,准确因子为1.123,都接近于1,而平均均方误差为0.141,接近于零,说明构建的变温条件下品质变化动力学模型能够拟合实际情况下TVB-N的变化情况,能够为准确预测大黄鱼在冷链过程中的品质变化和货架期提供支持。
In order to establish a kinetic model for the quality change of large yellow croaker at variable temperatures which permits accurate prediction of the shelf life in real cold chain, this study examined the change in total volatile base nitrogen(TVB-N) at 0, 5, 10 and 20 ℃ and built a kinetic model describing the influence of temperature on changes in TVB-N. The fitted kinetic model had a coefficient of determination(R2) of 0.984, bias factor(Bf) of 0.968, accuracy factor(Af) of 1.123, and mean squared error(MSE) of 0.141. The model proved to predict accurately the shelf life of large yellow croaker during processing and storage. Therefore it could provide a basis for cold-chain logistics improvement and implementation of aquatic product traceability of large yellow croaker.
In order to establish a kinetic model for the quality change of large yellow croaker at variable temperatures which permits accurate prediction of the shelf life in real cold chain, this study examined the change in total volatile base nitrogen(TVB-N) at 0, 5, 10 and 20 ℃ and built a kinetic model describing the influence of temperature on changes in TVB-N. The fitted kinetic model had a coefficient of determination(R2) of 0.984, bias factor(Bf) of 0.968, accuracy factor(Af) of 1.123, and mean squared error(MSE) of 0.141. The model proved to predict accurately the shelf life of large yellow croaker during processing and storage. Therefore it could provide a basis for cold-chain logistics improvement and implementation of aquatic product traceability of large yellow croaker.
引文
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[14]蒋倩倩,戴志远,赵巧灵,等.冰藏鲐鱼中组胺的产生及腐败微生物的变化[J].中国食品学报,2013,13(8):219-225.
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[17]李红霞,黄艳春,熊善柏,等.鱼糜制品贮藏过程中品质的评价指标研究[J].食品工业科技,2005,26(10):52-54.
[18]马成林,陈琦昌,李力权,等.应用三甲胺评价鱼类新鲜度与TVB-N/TMA比值的研究[J].食品科学,1993,14(11):14-17.
[19]邱春强,张坤生,任云霞,等.酱卤鸡肉货架期预测的研究[J].食品工业科技,2012,32(22):351-354.
[20]范文教,易宇文,贾洪锋,等.动力学模型预测川味发酵香肠货架期的研究[J].食品科学,2013,34(20):334-337.doi:10.7506/spkx1002-6630-201320069.
[21]杨华,陆森超,刘丽君,等.超高压处理对养殖大黄鱼保鲜效果的影响[J].食品科学,2014,35(24):331-336.doi:10.7506/spkx1002-6630-201424064.
[22]RUI M S,MARGARIDA C V,CRISTINA L M.Effect of cold chain temperature abuses on the quality of frozen watercress(Nasturtium officinale R.Br.)[J].Journal of Food Engineering,2009,94(1):90-97.
[23]THEOFANIA T,EFIMIA D,MARIA G,et al.Shelf life modelling of frozen shrimp at variable temperature conditions[J].LWT-Food Science and Technology,2009,42(2):664-671.
[24]THEOFANIA T,ANASTASIOS S,MARIANNA G,et al.Predictive modelling and selection of time temperature integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets[J].LWT-Food Science and Technology,2011,44(4):1156-1163.
[25]GONGALVES E M,CRUZ R M S,ABREU M,et al.Biochemical and colour changes of watercress(Nasturtium officinale R.Br.)during freezing and frozen storage[J].Journal of Food Engineering,2009,93(1):32-39.
[26]邢少华,张小栓,马常阳,等.波动温度下罗非鱼微生物生长动力学模型[J].农业机械学报,2013,44(7):194-198.
[2]郑炜强,黄伟卿,柯巧珍,等.维生素C对大黄鱼存活及生长的影响[J].渔业现代化,2014,41(5):31-34.
[3]励建荣,王丽,张晓敏,等.近红外光谱结合偏最小二乘法快速检测大黄鱼新鲜度[J].中国食品学报,2013,13(6):209-215.
[4]MBERTO L,TIZIANA M,JOHNNES O,et al.Racemization kinetics of aspartic acid in fish material under different conditions of moisture,p H and oxygen pressure[J].Agricultural Food Chemistry,1999,47(7):2879-2884.
[5]姜兴为.大黄鱼冷却链工艺优化与货架期延长[D].上海:上海海洋大学,2005.
[6]张雯,倪莉,吕旭聪,等.大黄鱼鲜度评价及鲜度与细菌菌群的关系[J].中国食品学报,2013,13(7):181-189.
[7]许钟,蔡作斌,肖琳琳,等.养殖大黄鱼冰藏流通的货架期试验[J].海洋渔业,2004,26(4):306-311.
[8]张小栓,邢少华,傅泽田,等.水产品冷链物流技术现状、发展趋势及对策研究[J].渔业现代化,2011,38(3):45-49.
[9]MEJLHOLM O,DALGAARD P.Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp[J].Journal of Food Protection,2009,72(10):2132-2143.
[10]NGA T T,MARIA G,HELENE L L,et al.Continuous quality and shelf life monitoring of retail-packed fresh cod loins in comparison with conventional methods[J].Food Control,2011,22(6):1000-1007.
[11]徐倩,谢晶.食品安全与食品低温流通中的温度监控[J].上海水产大学学报,2007,16(2):2-5.
[12]叶海燕.我国农产品冷链物流现状分析及优化研究[J].商品储运与养护,2007,29(3):38-42.
[13]俞高妹,陈蓝荪.水产品质量安全问题及对策探讨[J].水产科技,2003,28(6):37-38.
[14]蒋倩倩,戴志远,赵巧灵,等.冰藏鲐鱼中组胺的产生及腐败微生物的变化[J].中国食品学报,2013,13(8):219-225.
[15]HUSTON A L,DEMING J W.Relationships between microbial extracellular enzymatic activity and suspended and sinking particulate organic matter:seasonal transformations in the North Water[J].DeepSea ResearchⅡ,2002,49:5211-5225.
[16]KARINA C,SUELI S F,SILVANA A M C,et al.Microbial enzymatic activity and thermal effect in a tropical soil treated with organic materials[J].Soils and Plant Nutrition,2008,65(6):674-680.
[17]李红霞,黄艳春,熊善柏,等.鱼糜制品贮藏过程中品质的评价指标研究[J].食品工业科技,2005,26(10):52-54.
[18]马成林,陈琦昌,李力权,等.应用三甲胺评价鱼类新鲜度与TVB-N/TMA比值的研究[J].食品科学,1993,14(11):14-17.
[19]邱春强,张坤生,任云霞,等.酱卤鸡肉货架期预测的研究[J].食品工业科技,2012,32(22):351-354.
[20]范文教,易宇文,贾洪锋,等.动力学模型预测川味发酵香肠货架期的研究[J].食品科学,2013,34(20):334-337.doi:10.7506/spkx1002-6630-201320069.
[21]杨华,陆森超,刘丽君,等.超高压处理对养殖大黄鱼保鲜效果的影响[J].食品科学,2014,35(24):331-336.doi:10.7506/spkx1002-6630-201424064.
[22]RUI M S,MARGARIDA C V,CRISTINA L M.Effect of cold chain temperature abuses on the quality of frozen watercress(Nasturtium officinale R.Br.)[J].Journal of Food Engineering,2009,94(1):90-97.
[23]THEOFANIA T,EFIMIA D,MARIA G,et al.Shelf life modelling of frozen shrimp at variable temperature conditions[J].LWT-Food Science and Technology,2009,42(2):664-671.
[24]THEOFANIA T,ANASTASIOS S,MARIANNA G,et al.Predictive modelling and selection of time temperature integrators for monitoring the shelf life of modified atmosphere packed gilthead seabream fillets[J].LWT-Food Science and Technology,2011,44(4):1156-1163.
[25]GONGALVES E M,CRUZ R M S,ABREU M,et al.Biochemical and colour changes of watercress(Nasturtium officinale R.Br.)during freezing and frozen storage[J].Journal of Food Engineering,2009,93(1):32-39.
[26]邢少华,张小栓,马常阳,等.波动温度下罗非鱼微生物生长动力学模型[J].农业机械学报,2013,44(7):194-198.